So Jeremy is my meatloaf lover and I always use him as a gauge to determine how good the meatloaf is with the ketchup test. The more ketchup, the drier or plainer the meatloaf. The less ketchup, the more flavorful and moist the meatloaf. This was a no ketchup meatloaf, which is a HUGE compliment! Admittedly, I didn’t actually try this recipe because it has many ingredients that don’t agree with me. Everyone else, though, raved about it.
Bacon and Turkey Meatloaf
Prep Time: 10 minutes
Cook Time: 45 minutes to 1 hour
Servings: 6 hearty slices
- 2 lbs. ground turkey (dark meat, if possible)
- 1 egg
- 4 strips of uncooked bacon, chopped
- 1/2 cup chopped onion
- 1/2 cup shredded carrots
- 1 tbsp. minced garlic
- 6 – 8 sprigs of fresh thyme,
- 2 tbsp. Herbs de Provence
- 4 tbsp. coconut aminos
- 2 tbsp. tomato paste
- 1/2 tsp. salt and pepper
- 1/3 cup onion strings (optional)
- 1/3 cup sliced mushrooms (optional)
- 2 tbsp. olive oil and balsamic vinegar, each (optional)
- Pre-heat the oven to 375 degrees.
- In a food processor, finely chop the onions, carrots and thyme together.
- In a large bowl, combine all of the ingredients, including the onion mixture, and mix well with your hands.
- Pour into a 9 by 5 loaf pan, lightly greased with olive oil.
- Bake for 30 minutes, check and turn pan around in oven.
- Cook another 15 minutes and cut through the middle to check to see if it is cooked through. It will cook a little outside of the oven, but it should not be at all pink inside.
- Slice and serve with drizzles of the juices from the pan.
I also sautéed onions and mushrooms in olive oil and balsamic vinegar to put onto of the meatloaf which my family all loved too!